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We're suffering, and going to the doctor ain't gonna help. This new condition is called “apple overload,” and it's no surprise -- apples are arriving everywhere. They grace our teachers’ desks, keep that pesky doctor away, and, nowadays, appear in silhouette on the backs of our computers. It’s even acceptable to name you children after them. And now it's fall, which means an invisible switch in our brain has been turned on and suddenly we’re buying up the whole rainbow of apples from the corner store and lugging them home to be baked into pies, dipped in caramel, and broken down into a silky sauce. It’s a feeding frenzy.

Stop! For the love of all things red and delicious, it’s time to step back, take a deep, crisp fall-air breath, and re-evaluate. Apples, that is. Because these autumn beauties deserve a chance to shine in a whole new part of your palate. That’s right, we’re talking savory. Whether you’re shredding them into a crunchy slaw to complement pulled pork or pureeing them into soup, explore a new side of apples this fall. And yes, you can still have your pie.

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Two other savory recipes that I've recently tried from Food52 are the amazing cider-braised pork shoulder with caramelized onion and apple confit (http://food52.com/recipes...) and the beet salad with apples, kale, quinoa, and walnuts (http://food52.com/recipes...). Both are very yummy and a good way to use up some of your apple bounty!